When you visit the market at this time of year, you might notice a display of Passover foods. Depending on the level of observance, some people use ingredients that are only "kosher for Passover." Kosher for Passover food ingredients are ones that have been prepared in specifically cleaned and sanitized food-manufacturing plants.

Passover begins Monday evening. It is a gluten-free-friendly holiday. Grains that easily leaven – wheat, rye, barley, spelt and several other grains – are avoided during these eight days, the same grains that people following a gluten-free diet should not have. There are several gluten-free matzoth products available, made with oats or chickpea flour.

Chickpea, lentil and other flours made from beans can be found online, as well as in South Indian markets. These flours do not have the "rise" of wheat flour, but they can be used for coatings, thickening and flat or crisp breads, which fit well into the Passover menu.

Potato flour is available during Passover, with many baking recipes developed over the years using potato flour rather than wheat or rye flour. Kosher-for-Passover baking mixes might be gluten-free, but you'll want to read the label.

The issues for people with diabetes during Passover are the amounts and types of foods and the change in eating schedule. The Seder meal has about four glasses of wine included per person. Seder meals can last two to four hours. You can find suggestions about participating in the Seder, as well as nutritional analyses for Passover ingredients and prepared Passover foods, at star-k.org /kashrus/kk-passover-diabetics.htm

For anyone counting carbs, a Passover rule of thumb is that one "piece," or board, of matzoth has approximately 35 grams of carbs, depending on the brand, with about 75 percent of matzoth's calories coming from carbs. A piece of whole wheat matzoth can have 3-4 grams of fiber.

Many Passover foods contain eggs, milk and matzoth. Matzos are not an issue for vegetarians or vegans, but eggs and dairy might be a concern for vegans, and for people attempting to avoid excessive cholesterol in their diets.

Soy is an ingredient that can be useful as an egg substitute. Silken tofu can be used as the "cream" in a sauce, as a base for a smoothie or as a baking ingredient. Soft or firm tofu can be scrambled, for where eggs are called for in a recipe. Extra firm tofu can be crumbled and seasoned, used in place of hard cooked eggs for salads and garnishes. Soy might not be acceptable to some Passover-observant people, as it is considered a "grain" that can leaven.

For those avoiding soy during Passover, pureed white or mild beans can be used as a thickener to replace eggs. Soy or rice milk may not be acceptable to some people during Passover, but there is kosher for Passover almond milk.

PASSOVER ON THE GO

Eight days of matzoth for lunch can get boring, unless you dress it up. Here are some suggestions for matzoth "sandwiches," easy to prepare for grab-and-go school or office meals. To avoid sogginess, pack the matzoth and the filling separately. Egg salad, tuna salad, lox and cream cheese, humus and chopped salad, peanut butter and jelly, sliced banana , honey or leftover charoset work well with matzoth. Pack some tomato sauce and shredded cheese and create a microwave matzoth pizza.

Add some "ants on a log" – celery sticks filled with dairy or soy cream cheese or nut butters, topped with chopped nuts or dried raisins or cranberries or chocolate-covered matzoth. Sprinkle chocolate chips on a matzoth and microwave for about 20 seconds or until the chips have melted and are spreadable. This can give you the perfect Passover packaged meal to go.

One Passover dish that is popular throughout the year is Matzoth brei, sort of a riff on pain perdu, or French toast, made with matzoth as a sweet or savory dish. To make matzoth brei for two people, two pieces of matzoth are broken into a bowl of cold water and allowed to soak briefly until slightly soft. Eggs and milk or water are mixed with cinnamon and a sweetener of your choice. The softened matzoth is drained, added to the egg mixture, stirred to combine, fried in a skillet until "set" (just like French toast) and served with syrup, jelly or jam. There are hundreds of variations of matzoth brei, ranging from simple to savory, from entrée style to dessert. The list and techniques are endless.

If you are feeling brave and want to try to convert some or your non-Passover recipes, here are the equivalents for flour:

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